I have a question for you class, do you like arugula in your salad, or do you love arugula in your salad? If your answer was number two then pay attention during today’s lesson.
Personally, I love arugula, especially baby arugula. It just has a slight crispness along with a mild peppery bite that hooks you and keeps you coming back for more. It’s because of these qualities that I recommend you always try to have some baby arugula stocked in your fridge. Plus it’s so easy to simply grab a handful, put it in a bowl, and top it with whatever salad dressing you have. However, I have to admit that in order to combat monotony, you have to put some thought into it and get a little creative from time to time. So, today I will attempt to help you in that regard by teaching you one of the most unique arugula salad recipes I’ve ever experienced.
As the title of this post states, today’s recipe is for arugula & mushroom salad. The thing that makes this salad recipe unique, is the fact that the mushrooms are not cooked, but are eaten in the salad raw. Now, I’m sure some of you are thinking, “What’s unique about raw mushrooms Patrick? My family eats them raw all the time!”. Well, I applaud your family for raising you in an environment that taught you that such things could be possible. But in my experience growing up, I knew no one whether it was family or friends that ate raw mushrooms. It was a completely alien concept, but now I have seen the light folks.
So, if you are like me and are a little hesitant about raw mushrooms, then I suggest that you get out of your comfort zone and give it a try, you’ll like it. However, if the idea of raw mushrooms is too weird, then simply leave it out, or replace it with some other kind of vegetable. Always remember, in your kitchen, you are the cook, so do whatever you like. So, class, enough talk let’s get into the lesson.
Arugula & Mushroom Salad Recipe
Prep time: 3 minutes
Cook time: None
Servings: 4
Ingredients
3-4 Big handfuls of baby arugula
2 Porcini mushrooms thinly sliced
Juice from one large lemon, should be about 2 tbsps
6 Tbsps of extra virgin olive oil
Salt & Pepper
Optional: parmesan cheese
Instructions
- Cut up the mushrooms: Clean the mushroom by scrubbing it with a paper towel, don’t wash it, as mushrooms can soak up water like a sponge and become soggy. Break off the stem, and slice the porcinis as thin as you can.
- Place the arugula & mushrooms into a large mixing bowl
- Add the lemon juice and olive oil: Add both ingredients along with a little salt and pepper. Thoroughly toss the salad until the lemon juice and olive oil are mixed and covering every piece of the arugula and mushrooms
- Serve the arugula and mushroom salad in individual bowls and top with parmesan cheese if you have decided to use it.
Arugula & Mushroom Salad Recipe
Ingredients
- 3-4 Big handfuls of baby arugula
- 2 Porcini mushrooms thinly sliced
- Juice from one large lemon should be about 2 tbsps
- 6 Tbsps of extra virgin olive oil
- Salt & Pepper
- Optional: parmesan cheese
Instructions
- Cut up the mushrooms: Clean the mushroom by scrubbing it with a paper towel, don’t wash it, as mushrooms can soak up water like a sponge and become soggy. Break off the stem, and slice the porcinis as thin as you can.
- Place the arugula & mushrooms into a large mixing bowl
- Add the lemon juice and olive oil: Add both ingredients along with a little salt and pepper. Thoroughly toss the salad until the lemon juice and olive oil are mixed and covering every piece of the arugula and mushrooms
- Serve in individual bowls and top with parmesan cheese if you have decided to use it.
Inspiration from other blogs
From Lidia’s Italy
From Casaveneracion
